Chicken Chowder with Chipotle

1 (7oz) can choptle chiles in adobo sauce
1 Tbs EVOO
2 c. chopped onion
1 c. chopped carrot
1/2 c. chopped celery
1 tsp cumin
1/2 tsp dried oregano
1/2 tsp dried thyme
6 garlic cloves, crushed
6 c. fat free chk. broth
1.5 lbs. boneless skinless chk breast
2 med red potatoes, cut into 1/2 in. pieces
1 (15.5 oz) can hominy, rinsed & drained
1/4 c. fat free half and half
1 c. chopped seeded tomato
1/4 c. chopped cilantro
1/2 tsp salt
8 lime wedges

1. Remove 1 chile and 1 tsp adobo sauce from can; reserve remaining chiles & sauce for another use. (if you like things a bit spicier/smokier, use 2 chiles, 2 tsp sauce) Finely chop chile; set chile and sauce aside separately.

2. Heat oil in a large Dutch oven over medium heat. Add chopped chile, onion, and next 6 ingredients (through garlic); cook 7 minutes or until onion is tender, stirring frequently. Stir in broth; Bring to a boil. Add chicken; cover, reduce heat to medium-low, and simmer 30 minutes or until chicken is tender. Remove chicken with a slotted spoon, and cool slightly. Shred chicken with 2 forks; cover and keep warm.

Remove pan from heat; let stand 5 minutes. Place one-third of vroth mixture in a blender; process until smooth. Pour pureed broth mixture into a large bowl. Repeat procedure in two more batches with remaining broth mixture. Return pureed broth mixture to pan. Stir in potatoes and hominy; bring to a simmer over med. heat. Cook, uncovered, 20 minutes or until potatoes are tender. Stir in chicken and cream; simmer 5 minutes. Remove from heat and stir in reserved adobo sauce, tomato, cilantro, and salt. Serve with lime wedges.

Number of Servings: 8

Recipe submitted by SparkPeople user LILSNACK8.